Truffle dinner tickets are gone, but the flavors linger
Sadly, for those not already possessing tickets to the Oregon Truffle Festival, it’s too late. Organizer Leslie Scott alerted hopefuls Thursday that all events – except for the Sunday marketplace – “completely sold out” the day before.
Sigh. That means no chance to hunt for wild truffles with newly trained dogs. Or cultivate truffles under Douglas fir or hazelnut trees. Or learn how to be stewards of the land and protect Oregon’s elusive culinary treats. Or feast, feast, feast on these pungent treasures. Sigh.
Fortunately, everyone can try to recreate the Grand Truffle Dinner that will take place at the Valley River Inn’s Willamette Ballroom in Eugene on Jan. 29. Top Oregon chefs – including host chef Rocky Maselli of Osteria Sfizio in Eugene – put on their thinking toques and came up with inventive ways to present dishes seasoned by wild Oregon white and brown truffles.
Grand Truffle Dinner Menu
- First course: Organic duck egg al forno with Oregon white truffles and Parmigiano Reggiano crema created by Chef Holly Smith of Café Juanita in Kirkland and paired with Ponzi Vineyards’ 2009 Pinot Blanc from the Willamette Valley
- Second course: Poached trout with Oregon black truffles and puntarelle endive salad prepared by Chef Cathy Whims of Nostrana in Portland and served with Palotai Winery’s nonvintage Dolcetto from the Umpqua Valley
- Third course: Garganelli alla Norcina with wild boar sausage ragout and Oregon white truffles created by Chef Pino Posteraro of Cioppino’s Mediterranean Grill and Enoteca in Vancouver, BC and paired with Willamette Valley Vineyards’ 2008 Pinot Noir Signature Cuvee
- Fourth course: Wellington of beef with Oregon black truffle demi-glace and potato, cauliflower and Oregon white truffle gratin by Chef David Anderson of Genoa in Portland paired with J. Scott Cellars’ 2007 Cabernet Sauvignon from the Rogue Valley
- Dessert: Espresso panna cotta with Oregon black truffle and Oregon white truffle zeppole by Chef Rocky Maselli of Osteria Sfizio in Eugene served with Noble Estate Winery’s 2009 Muscat Semi-Sparkling from the Willamette Valley
For more information: The premier North American truffle gathering, the Oregon Truffle Festival in Eugene, runs Jan. 28-30, 2011 with day-long seminars taught by leading cultivation experts and scientists, cooking classes, truffle hunts with scent-imprinted dogs and gourmet dinners with multi-truffle courses (starting at $175 for the dinner and up to $1,050 for a weekend package). A ticket to the truffle market on Sunday is only $15. There, 50 producers offer tastes of truffles, cheese and wine, and truffle products are for sale. www.oregontrufflefestival.com